Description
A vibrant, creamy, and plant-based one-pot Sun Dried Tomato Pesto Pasta featuring sun-dried tomato pesto, spinach, and cherry tomatoes. A quick, customizable vegan meal perfect for weeknights.
Ingredients
1 lb pasta (any variety; e.g., brown-rice farfalle)
2 cups spinach
1 cup cherry tomatoes, halved
¼ cup sun-dried tomato pesto
¼ cup sun-dried tomatoes, chopped (oil-packed)
Pasta water, as needed
1 teaspoon lemon juice
Fresh basil, for garnish
Grated parmesan or nutritional yeast (for garnish)
Red pepper flakes, for garnish
Salt and pepper, to taste
Instructions
- Cook the pasta according to package instructions.
- With 30 seconds left, add the spinach to the boiling pasta to wilt it.
- Drain the pasta and spinach, then return them to the pot.
- Stir in cherry tomatoes, sun-dried tomato pesto, and chopped sun-dried tomatoes.
- Add a splash of pasta water as needed to loosen the mixture and stir well.
- Stir in lemon juice, then season with salt and pepper to taste.
- Divide into bowls and garnish with fresh basil, grated parmesan or nutritional yeast, and red pepper flakes.
Notes
- Use gluten-free pasta to make the dish gluten-free.
- Try kale or another leafy green instead of spinach for variation.
- Add protein like grilled chicken, white beans, or tofu for a heartier meal.
- Leftovers keep well for up to 4 days in the fridge.
- Reheat with a splash of pasta water to restore creaminess.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
